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Southwest Pot Pie

Last Friday I told you I’d been in more of a food mood lately, as you can probably tell from the mushrooms and the pickles.  Well, here is one more for you!

Hubby and I love to cook pork shoulders on our smoker for get-togethers.  We made one on our Beach Bottom Weekend recently!  The thing is, these pork shoulders… they are big!  And we always have left overs!  Now, truly, I am NOT complaining… but I can only eat so many pulled pork sandwiches before I’m bored.  So I’ve made chili in the past and nachos and pork tacos… but this time I wanted to do something different.  I wanted something home-y and comforting.  (It may have been raining this day).  So I created a Southwest Pot Pie with my leftovers!  And it was delicious!

Flaky, BUTTERY Crust:

2 1/2 cups flour

1/2 tsp salt

1 cup butter chilled and chopped

1/2 to 3/4 cup ice water

Combine flour and salt.  Cut in the butter until it resembles coarse crumbs.  Stir in the water one tbsp at a time until ball starts to form.  Divide into two balls, wrap and refrigerate.

The recipe I was loosely following said to refrigerate at least 4 hours, which I didn’t (only about 2) and it still turned out fine.  :)  I did make the two balls somewhat even and used the bigger one for the bottom crust and the smaller for the top.

Sazon Seasoning Substitute:

1 tsp salt

1 tsp garlic powder

1/2 tsp paprika

1/2 tsp turmeric

1 tsp cumin

1 tsp coriander

Southwest Pot Pie:

Crust (see recipe above)

2 – 2 1/2 cups pulled pork

2 tbsp minced garlic

pinch of salt

2 tbsp butter

2 tbsp olive oil

1 Serrano pepper, seeded and chopped

2 tsp sazon seasoning or substitute (see recipe above)

1 cup chopped bell peppers

1 can whole black beans

2 tbsp flour

1 1/2 cup milk

1 cup sour cream

Preheat oven to 375F.  Prep crust ahead of time.

For the filling: In a pot or large saute pan add the garlic, salt, butter, olive oil, Serrano pepper, and sazon seasoning.  Saute while stirring until its starts to smell delicious (you heard me right!  …about 3-4 minutes if your nosebuds don’t work).  ;)  Add the bell peppers and black beans and stir until peppers start to wilt and beans are heated through, about 8 minutes.  Add the flour over the top and stir to combine.  Then add the milk.  Bring to a simmer and let thicken, about 6-8 minutes.  Add the pulled pork and sour cream, stir, leave stove on low while you prep the crust.

Remove crust from the fridge and roll out the bottom crust on a flat surface with flour.  Center the dough in a 9-inch pie dish.  Pour the filling into the crust.  Roll the second dough ball out and center over filling.  Crimp the edges (they don’t have to be pretty if you don’t want them to be, mine weren’t).  And cut a few slits in the top of the pie.  Sprinkle some extra sazon seasoning over the crust if you want!  Bake for 25-30 minutes or until crust starts to brown.  If your pie is full it may boil over a bit so put some foil underneath to catch the drips (less clean up later!).

Enjoy!!  I didn’t let mine set up at all before we dug in (we were starving!), so it oozed out of the crust a little, but it tasted delicious!  (And it did set up a little more later, and made great left overs too!)

Hurrah for another use for pulled pork left overs!


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